Rocky Road Sundae

Source
Martha Stewart Living, July/August 1999
Rocky Road Sundae
  • yield Makes 4

Ingredients

  • 1/2 cup hazelnuts

  • 8 scoops (about 1 pint) chocolate ice cream

  • 4 scoops (about 1/2 pint) coffee ice cream

  • 1 cup Chocolate Sauce

  • 3/4 cup Marshmallow Sauce

  • 2 1/2 ounces milk chocolate, cut into chunks

Directions

  1. Step 1

    Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins. Return nuts to tray; toast until fragrant and golden brown, 10 minutes more. Let cool.

  2. Step 2

    Place 2 scoops chocolate ice cream and 1 scoop coffee ice cream in each of four bowls. Top with chocolate and marshmallow sauces. Sprinkle with hazelnuts and milk chocolate chunks; serve.

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Reviews (2)

  • NWKelli
    8 Jun, 2013

    Any info on the silver ice cream dish? It's perfect!
  • cmclaren7
    10 Jul, 2008

    The chocolate sauce uses butter and bittersweet chocolate. Those ingredients will harden upon contact with ice cream. For a smooth sauce, you might try bittersweet chocolate and heavy cream?
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